Think of this as a breakfast salad or a side dish to accompany a sandwich or grilled meat at lunch. You can substitute kamut or bulgur, cooked according to package instructions, for the wheat berries, which require an eight-hour soak before cooking.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Definitely will make again. I used bulgur, and added a little bit of cumin and cinnamon
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?